So… umm… how have you been?
I know it’s been a while since I posted anything. I was working full-time temporarily for a while and during that time, the last of my two cats died (my other cat passed in July of 2016). She was 18 and was like my child but also the diva of my household. I loved my little furry companion & bossy roommate so very much. I hope you don’t mind indulging me as I shared a picture of her at the end 🙂
I also had construction done in my kitchen and bathrooms that took longer than expected. Things in my world have just been “off” — for lack of a better word.
When my kitchen was finally up and operational, I just couldn’t wait to bake! However, my husband is Muslim and is fasting for Ramadan. I follow no religion whatsoever (I say I’m none and every religion at once), but I am not a jerk to bring food around either.
On Saturday, while he was napping, I decided to be nice, and make something he loves for when he breaks his fast: Corn Muffins. His bad attitude when he fasts doesn’t really deserve to be rewarded… but I digress. He actually is the one who introduced me to the idea of orange in corn muffins. I often just added a little orange zest or juice or something, but this time, I searched for an actual recipe. Not finding one that suited my requirements, I decided to develop my own recipe from a basic corn muffin recipe.
I must say, sorry for the boasting, BUT… these are some of the best corn muffins I ever had in my life.
- 206g all-purpose flour (1 ¾ cup)
- 170g yellow cornmeal (1 cup)
- 40g (caster — finer than granulated) sugar (slightly more than ¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- The zest of one orange
- ¾ cup milk (6 fl. oz. or 177.441 ml)
- ¼ cup fresh orange juice (2 fl. oz. or 59.1471 ml)
- ¼ cup blue agave, honey or maple syrup (2 fl. oz. or 59.1471 ml)
- 1 large egg, whisked
- ½ tsp vanilla extract
- ¼ tsp Fiori di Sicilia (optional but awesome) or orange extract
- 113g unsalted butter (one stick/8 Tbsp), melted and cooled
Folded in at the end:
- 1 small ear of corn, kernels cut off and separated/chopped slightly
- Sparkling sugar to decorate the tops
Preheat oven to 400° Fahrenheit/204° Celsius.
Take the egg out of the fridge & bring to room temperature if needed.
Melt and cool the butter. Put aside.
Prepare your muffin pans as normal. I use silicone muffin cups. I love them and think they are worth the investment
Decobify or Dekernel… you know, take the kernels off the corn cob, separate the kernels best you can and give it all a rough chop. Put aside.
Whisk all the dry ingredients in a large bowl. I usually count to at least 30, just make sure it’s well incorporated.
In a separate bowl, whisk the egg. As a habit, I always bring my eggs to room temperature before using. Add the rest of your wet ingredients and whisk together. I whisked everything but the butter at first… then added the butter as I get very nervous about eggs. But, just be careful the butter is not hot and egg is cold… you will have scrambled eggs.
Add your wet ingredients to your dry ingredients. Mix until just incorporated. Using a spatula, gently fold in the corn kernels.
As always, avoid over-mixing things like cake, muffins and quick breads (banana, corn, etc). The more you mix, the more gluten develops and the tougher your cake will be.
Evenly distribute (as best you can, I’m not very good at this part) the batter to your prepared muffin tins. Sprinkle sparkling sugar on the tops (if using)
Bake for 15–18 minutes. A toothpick inserted in the middle should come out clean and the tops will be golden brown.
Allow them to completely cool and store in an air-tight container.
These are great for breakfast, breaking-a-fast, or even desert. Try grilling them with some butter and if you want even more orange, with marmalade! Yum.